Tempeh for My Nachos?!
|Salsa||1⁄2 Cup (8 tbs)|
|Greek yogurt||1⁄4 Cup (4 tbs)|
|Tortilla chips||1 Bag (1 kg)|
|Tempeh/Chicken, beef, pork||8 Ounce|
|Cooked beans/Canned beans||1 Cup (16 tbs)|
|Ears of corn||1 Medium (Uncooked, with kernals cut off the cob)|
|Tomatoes||2 Medium (about 1 1/2 cups chopped)|
|Bell pepper||1 Medium (chopped)|
|Zucchini||1 Medium (about 1 1/2 cups chopped)|
|Onion||1⁄4 Cup (4 tbs) (chopped)|
|Chili powder||1 Tablespoon|
|Smoked paprika||1 Tablespoon|
|Sweet paprika||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon (*add more if you like it spicier)|
|Cheese||1 Cup (16 tbs) (1-2 cups of pepperjack and mozzarella, shredded)|
1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!